For this recipe I am cooking my tenderloins low and slow. I seldom take meat out the night before to defrost. My tried and true method of defrosting meat is to float it in a sink of cold water; it should defrost in about an hour for smaller cuts of meat.
|Tenderloin In The Pool|
Add some olive oil to the cast iron pan, heat to medium high, then brown all sides of the meat. If the meat sticks when you try to turn it the meat is not completely browned. Wait until the meat is free of the pan before you turn it. Season meat well with salt and pepper.
|Brown On Medium High|
Now add large diced vegetables of your choice. I added potatoes, onions and whole garlic cloves. Almost completely cover with broth. Sprinkle in any herbs that your family enjoys. Bring to a boil, turn down to a simmer and cover.
I let this cook for two hours, then checked the meat. It was fully cooked, but still moist. Remove the meat and vegetables to a platter. Cover and keep warm.
Make gravy by bringing broth in pan to a boil. Mix two or three tablespoons of cornstarch with water. Stir into boiling broth; it should thicken quickly. Taste and adjust seasoning.
Serve the tenderloin and vegetables with the gravy on the side. The next day you can use the leftovers to make a pork open face sandwich. Enjoy!
|Enough Food For Two Or Three Meals|